Art
J-GLOBAL ID：201602014121931255 Reference number：67A0178482
Effect of temperature on the time course of rigor mortis in ox muscle.
牛肉にかける死後硬直の経時変化にあたえる温度の効果
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Author (2)：
CASSENS R G
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NEWBOLD R P
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Material：
J Food Sci (Food Research)
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Volume：
32
Issue：
3
Page：
269-272
Publication year：
1967
JST Material Number：
C0005A
ISSN：
0022-1147
CODEN：
JFDSAZ
Document type：
Article
Article type：
原著論文
Country of issue：
United States (USA)
Terms in the title (3)：
Terms in the title
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牛肉
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死後硬直
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経時変化
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